Gingersnap Pie Crust

INGREDIENTS:

1 2/3 c. gingersnaps, roll into crumbs, about 22 cookies
1/4 c. softened butter
1/4 c. sugar

DIRECTIONS:

Thoroughly blend crumbs, butter and sugar. Press firmly on bottom and side of a 9″ pie pan and chill. This crust goes well with lemon pie filling.

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